My wife shares your sentiment about blue cheese. I am required by household law to 'double-bag' it when it's in the fridge.

I, however, love most stinky cheeses. A good blue is near the top for me. Of course, you can never tell when it's gone moldy, but that's part of the fun.

And an excellent balsamic, well, I'll almost eat that over cereal.

Cumin has a pungent smell. People that don't like it usually say it smells like sweat. It's very popular in southwest & mexican cooking. Think of the seasoned beef at your local mexican restaurant and you're probably thinking of cumin. Also excellent in chili. For me anyway, if it's in something it defines the dish as being spanish, mexican or just generally something of the southwest.